1. Cut beef into very small pieces. 2. Brown slightly, add 3/4 cup water and other ingredients cut up into small pieces. 3. Simmer till beef is done. 4. My notes: 5. * This recipe was written when stew beef was the scribbly bits they cut off of everything else and was about the cheapest meat available. I suppose you could use store-ground beef for the same reason; if so it should be drained before adding the other ingredients. I used "beef for stroganoff" because it was the cheapest cut available that day. The meat is cut small to cook faster. 6. * I think the recipe is calling for 1 green pepper, chopped. 7. * I used the mushrooms undrained for a bit more liquid; it does boil away. 8. * The gravy is like an au-jus when you're done. I thickened it with a tablespoon of cornstarch to make a more substantial gravy. 9. * This is a sort of stove-top stew. It predates Hamburger Helper. It's not a bad recipe, but could do with some tweaking. ---------------------------------------------------------------------------
Nutrition
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